Split Pea Soup

Prep 15 mins	Dutch Oven 1-1/4hrs	Total 1-1/2 hrs
	Slow Cooker 5 to 6 hrs	Total 5-1/4 to 6-1/4 hrs

1 pkg (16 ounces) Dried Green Split Pea
2 qts (64 ounces) Chicken Broth
2 cups (3 to 4) Potatoes, cubed
2 large Onions, diced
3 medium Carrots, chopped
2 cups (10 ounces) Cooked Ham, cubed (If you got a Ham Bone, great! Put it into the pot)
1 rib Celery chopped, or 2 tsp Dried Celery Flakes
2 tsp Poultry Seasoning or substitute with: 1 tsp Dried Marjoram, 1 tsp Sage, and 1/2 tsp Black Pepper

Place all ingredients in a 6 quart Dutch Oven (Stock Pot with Cover) or 6 quart Slow Cooker / Crock Pot.
If Dutch Oven, bring to boil. Reduce heat; cover; simmer 1-1/4 to 1-1/2 hours or until Peas and Vegetables are tender; stir every 10 to 15 minutes.
If Slow Cooker, cook on high for 5 to 6 hours (until carrots and Potatoes are soft). Stir when midway through, then again at end of cooking.